Blueberry poppy seed muffins

Quick and easy muffins for a mid week treat

INGREDIENTS

100g butter (melted)
284ml sour cream
1 egg (beaten)
1tsp vanilla essence
280g plain flour
2tsp baking powder
1tsp bicarbonate of soda
200g caster sugar
4tsp Bart poppy seeds
80g blueberries
CuisineAmerican, British
SeasonSpring, Summer, Autumn, Winter
IngredientsFruit
LifestyleVegetarian
OccasionsFood with Friends, Easter, Halloween, Bonfire Night, Summer, Alfresco, Brunch
CoursesDessert, Cakes & Sweet Treats
ServesServes 10
Cook Time30 Minutes
Prep Time15 Minutes
Blueberry Poppy Seed Muffins cropped

METHOD

  1. Pre-heat the oven to 190C/Gas 5 and line 10 holes of a muffin tin.
  2. Mix together the melted butter, sour cream, beaten egg and vanilla essence.
  3. In a separate bowl mix together the flour, baking powder, bicarbonate of soda, caster sugar and poppy seeds. Pour in the sour cream mixture and blueberries and quickly stir to a batter.
  4. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until golden and well risen.

Blueberry poppy seed muffins

Quick and easy muffins for a mid week treat

100g butter (melted)
284ml sour cream
1 egg (beaten)
1tsp vanilla essence
280g plain flour
2tsp baking powder
1tsp bicarbonate of soda
200g caster sugar
4tsp Bart poppy seeds
80g blueberries
  1. Pre-heat the oven to 190C/Gas 5 and line 10 holes of a muffin tin.
  2. Mix together the melted butter, sour cream, beaten egg and vanilla essence.
  3. In a separate bowl mix together the flour, baking powder, bicarbonate of soda, caster sugar and poppy seeds. Pour in the sour cream mixture and blueberries and quickly stir to a batter.
  4. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until golden and well risen.

Products Used

BART3088 JAR SMALL SPICE POPPY SEED

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